Chocolate Bourbon Pecan Pie Bars
I think this may just be the best dessert I’ve ever eaten. I know, I know, I always think whatever dessert I am eating is the best one I’ve ever eaten. But really…, this might be the one! 🙂 It is so rich and chocolaty. There is a hint of bourbon, although you can definitely tell it is there. Then you have the crunch and saltiness of the nuts. What more does one need? Maybe some ice cream on top? It is so rich though, I’m not sure if that would be overkill. Wait, did I just say that? I haven’t been sleeping well. My husband has a cold and he’s been snoring. That must be why I said that. Because what wouldn’t be made better with ice cream? It really is a rich dessert though, in the best possible way!
These bars are unbelievably simple to make and very versatile. If you don’t like bourbon, leave it out. If you would rather make it as a pie, you can do that. I have tried this recipe both ways, and liked both the pie and the bars. Use either store-bought or homemade pie crust, whichever you are more comfortable with. I took a little extra time to layer some pecans on top to make it more decorative, but you don’t even need to do that if you don’t want to. I think it took me a total of 30 minutes or maybe not even that long to put the bars together and get them in the oven.
If you need an extra dessert for Thanksgiving or haven’t decided what to bring to your Thanksgiving potluck, I highly recommend these. They would also be perfect on a Christmas buffet table. I am going to try to freeze some of these and see if they hold up. I will let you know what I find out. (Update – These freeze really well. Just seal completely in a plastic bag or plastic wrap and thaw 2 to 4 hours before serving).
I hope you have a wonderful day on Thursday, whatever you are doing or whatever you are eating. One of the things I am thankful for are the people that I have gotten to know through this blog and by following other blogs. It is really nice to meet people who have a similar interest in recipes and cooking. I appreciate so much all of you that follow and like and comment here. We may not get to meet in person, but you are very special to me, and it makes me so happy that I get to connect with you in this way. Thank you for being a part of my life! Happy Thanksgiving!
Chocolate Bourbon Pecan Pie Bars
- 1 homemade or store-bought pie crust
- 4 eggs
- 1 c light corn syrup
- 6 Tbsp. butter, melted
- 1/2 c sugar
- 1/4 c. brown sugar, packed
- 3 Tbsp. bourbon (optional)
- 1 Tbsp. plus 1 tsp. all-purpose flour
- 1 Tbsp. vanilla extract
- 1 c coarsely chopped pecans
- approximately 60 pecan halves (optional)
- 1 c semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Spray an 8×8-inch square glass pan with cooking spray. Line the pan with parchment paper with a little overhang (not too much or the paper may burn) so you can use the edges to pull out the entire pan of bars to cut into squares.
- Roll out pie crust a little bigger than the 8×8-inch square pan. Set pan on top of crust. Use a sharp knife to cut pie crust around bottom of pan. Place cut out square of pie dough into the bottom of the pan.
- Whisk together eggs and next 7 ingredients until blended (make sure to whisk while adding the flour so it doesn’t clump).
- Stir in chopped pecans.
- Place the chocolate chips in a small bowl. Melt for 30 seconds and stir. Continue to melt at 10 second intervals until melted, stirring after each time in the microwave.
- When chocolate chips are melted, pour into pecan mixture and stir until mixed.
- Pour filling into pan.
- If desired, place pecan halves in rows on top of filling in a decorative pattern.
- Cover pan with foil and place in oven for approximately 1 hour or until just set in the middle. It will get firmer as it cools.
- When bars are cool, place in refrigerator until cold before cutting. I left them in the refrigerator over night just to be sure the bars were set.
- When ready to slice, take the entire pan of pecan bars out using the parchment paper as handles. You may need to use a sharp knife to slice down around the edges between the bars and the pan in order to get them out. Place on a cutting board and slice. I highly recommend slicing off about 1/4 of an inch around the outside of the bars as they get a little crunchy being next to the pan. The slices will look nicer that way, too.
- Place back in the refrigerator, covered, until ready to serve.
- Refrigerate any leftovers.
Update: These freeze really well. Just make sure to let them cool completely and seal well in a plastic bag or plastic wrap. Thaw for 2 to 4 hours before serving.
Recipe by Cook AZ I Do, found originally as a pie recipe in Gooseberry Patch’s Christmas Cookbook, 2004, page 130